By cooking.nytimes.com

Chilled Cucumber Soup With Avocado Toast

Ingredients

2 servings

1 poundcucumbers

peeled, halved lengthwise and seeded

2 cupsbuttermilk

or use 1 1/2 cups plain yogurt plus 1/4 cup water

1garlic clove

large, peeled and smashed

2anchovy fillets

optional

2scallions

small whole, trimmed

0.5jalapeño

seeded, deveined and chopped

½ cupmixed fresh herbs

packed, like mint, parsley, dill, tarragon, basil and cilantro

½ teaspoonsherry vinegar

or white wine, more to taste

¾ teaspoonkosher sea salt

plus more to taste

4slices baguette

or other bread, toasted

1avocado

pitted, peeled and thinly sliced

2 tablespoonscrumbled feta cheese

0.5lemon

extra-virgin olive oil

for serving

freshly ground black pepper

1 earcorn

shucked, kernels sliced off

fresh dill

for serving

Instructions